RAMADAN SPECIAL RECIPES – MOUTHWATERING DESSERTS

Hello and welcome again to the Uma Show! For this week’s Ramadan recipes, we meet with the one and only Dalia Dogmoch Soubra, but this time, we are turning up a notch and stirring towards everyone’s favorite, Ramadan special dessert recipes!

Not only are today’s recipes really simple and easy to make, but they are also the perfect treat to relax and unwind after a long day of fasting and bearing through the hot desert heat. Today, Dalia is bringing us two of her favorite classic recipes: traditional Mhalabia and Um Ali, both of which are light and bursting with distinct flavors. They are suitable for dessert, suhoor, or even that cheat snack you sometimes squeeze in between.

Both the Mhalabia and the Um Ali need very little ingredients and can be prepared together in under thirty minutes, giving you just enough time for preparation after or before breaking your fast. Of course, don’t forget to drink enough water (at least 8 glasses) in those few hours you have between sunset and sunrise. You all know by now that my favorite water is Mai Dubai, and I am so excited to show a feature of their small and compact water dispenser in today’s blog.

As per usual, today’s recipes can be found in Dalia’s book Food, Love and Life. Dalia is a hybrid Syrian and German, with a rich Western multinational background that highly influenced her personality as well as her view of cooking. In Food, Love, and Life, you will find everything from traditional Syrian recipes to easy on-the-go ones for those busy weekdays.

So relax, lie back, and enjoy our journey today to the kitchen to make two delicious Middle Eastern treats. Although I follow a diary free diet, I have got these classic Ramadan recipes for my readers and viewers as I know how much people enjoy classic recipes during Ramadan with their family and friends. Watch the video.

In a medium sized pot, mix the milk and sugar on medium heat. Add around 2 tablespoons of milk to the corn flour and stir to form a paste. Stir the corn flour mix back into the pot and add the orange blossom and a pinch of saffron. Stir until it thickens, around 10-15 minutes. Divide the mixture into around 6 glasses and pop them in the fridge for no less than two hours. Serve with pistachios as a topping. Feel free to add toppings of your choice, like chocolate or mixed nuts.

*Note: For a dairy-free version, you can substitute the full-fat milk with either almond or coconut milk and the condensed milk with some honey.

Preparation:

Preheat the oven to 180*C. Grease the puff pastry with some butter and egg wash and bake it according to package instructions, or until golden brown. Break apart the puff pastry and crumble into tiny pieces in around two large bowls.

Whisk together the beaten egg, condensed milk, almond powder and shredded coconut. Pour the mixture evenly into the bowls, and top with more shredded coconut and pistachio.

Pop the two bowls into the oven for around 15 minutes. You can also garnish the finished result with some more shredded coconut to taste.

Don’t forget to let Dalia and I know by email or social media how you liked any of these desserts. I know for myself that these are two staples I will definitely be serving every now and then. I would love to hear your feedback, and of course, I would love to see some photos too!